Yay, after a little break, we are back with a new Wednesday cake and it's a good one! To celebrate the glorious strawberry season, last Wednesday I made Anna Jones' healthy and scrumptious brownie with fresh berries and pistachios.

It came out gooey, rich, deliciously satisfying and totally chocolate-y. It's one one those desserts that a true chocolate person will never say no to. Try it...Strawberry + Pistachio Brownies
(Makes 12 brownies. Recipe by Anna Jones from her Modern Way to Cook cookbook)

Preheat the oven to 180c/fan 160c and get all your ingredients and equipment together. Grease a small brownie tin with coconut oil and line it with baking paper.

If you are using chia seeds rather than eggs, put the seeds in a little bowl and add 9 tbsp of cold water. Leave to form a gel-like paste.

Place a large, heatproof bowl (big enough to fit all your ingredients) over a pan of barely simmering water, making sure the bowl doesn’t touch the water. Put 150g of the chocolate into the bowl along with the coconut oil, sugar and vanilla extract. Let them melt, stirring from time to time until the sugar is dissolved.

Once melted, take the bowl off the heat and stir in the beaten eggs or the chia seed mixture, then the ground almonds, baking powder (if using), cocoa powder, half the strawberries and pistachios and remaining chocolate. Fold everything together until well mixed.
Pour the brownie mix into the lined tin and scatter over the rest of the strawberries and pistachios.

Bake for 30 - 35 minutes until just cooked but still a little soft in the middle.
Leave to cool for at least 20 minutes before cutting. These will keep for 3 - 4 days. Ta-dah!